Maurice Tutor

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  • MCS,PHD
    Argosy University/ Phoniex University/
    Nov-2005 - Oct-2011

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    Phoniex University
    Oct-2001 - Nov-2016

Category > Accounting Posted 06 May 2018 My Price 4.00

cooling of oranges

During air cooling of oranges, grapefruit, and tangelos, the heat transfer coefficient for combined convection, radiation, and evaporation for air velocities of 0.11 airRe1/3/D, where the diameter D is the characteristic length. Oranges are cooled by refrigerated air at 5°C and 1 atm at a velocity of 0.3 m/s. Determine (a) the initial rate of heat transfer from a 7-cm-diameter orange initially at 15°C with a thermal conductivity of 0.50 W/m, °C, (b) the value of the initial temperature gradient inside the orange at the surface, and (c) the value of the Nusselt number.

Answers

Maurice Tutor
(5)
Status NEW Posted 06 May 2018 03:05 PM My Price 4.00

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